For an easy brekkie on the go, I’ve been whipping up this light and delightful vanilla & cinnamon smoothie!
Cinnamon & Maca are my super-foods of choice for my morning smoothie – they have a terrific array of benefits which include hormone regulation. I have had success with clearing up my skin and reducing PMS by increasing my Maca powder intake.
Here’s how to make your own 🙂
• 1 1/2 cups unsweetened vanilla almond milk
• 1 1/2 tbsp Vanilla & Lucuma Paleo Fermented Protein Powder from Amazonia
• 1/4 tsp organic Ceylon cinnamon
• 1 tsp organic raw Maca powder
• 1 tsp organic maple syrup
• 1/2 a banana
Using a blender, combine all ingredients throughly, serve with an extra sprinkle of cinnamon & enjoy!
I sipped mine while I flipped through this utterly gorgeous copy of Wellbeing mag! I couldn’t walk past this beautiful cover art.
What’s your favourite smoothie recipe?
Oh hallo friends!
Today I’ll be sharing with you my super simple Chia Pudding recipes 🙂
I’ve tried a few different puds in the last few months to try and perfect the flavour. And I have to say I am pretty happy with these results!
My Vanilla Chia Pudding is a nice plain go-to if you want a brekkie-to-go or a work snack.
It’s lovely mixed with seasonal fruit, this time I chose fresh pawpaw.
- 1/4 cup chia seeds
- 1 cup original Coco-Milk OR unsweetened vanilla almond milk
- 1/2 tsp raw maca powder
- 1/4 tsp organic ceylon cinnamon
- Two drops of organic vanilla essence
- Maple syrup & fruit of choice for serving
Add the chia seeds, maca powder and cinnamon to a small jar, and mix to combine.
Pour in the milk and add the vanilla essence, stir well. Place in fridge overnight to set.
I bought some budget friendly jam jars from Kmart for my puddings, they are the perfect size and leak proof.
My Choc Chia Pudding is a super delish way to up your daily fibre intake, and is so tasty! It reminds me a little of a YoGo dessert.
- 1/4 cup of organic chia seeds
- 1/4 tsp organic ceylon cinnamon
- 1/2 tsp raw maca powder
- 1 cup chocolate almond milk
- 1 heaped teaspoon Coles Fibre Mix
- Fresh seasonal fruit for serving (I chose banana!)
Stir all dry ingredients in a clean jar to combine. Add the almond milk, stir well and place in the fridge overnight to set. Serve with fresh fruit and enjoy!
Yum yum! Let me know what you think! What are your fave chia pudding flavours?
The new year for me started (as I’m sure it did for many others) with a quiet promise to myself to work on my health this year. I didn’t make any determined public resolution Facebook posts about how I’ll get my ultimate dream body in 2015, or sail around the world or earn a billion dollars.
I just took a step back, had a wee think, and realised I really need to get myself back on track.
Because I’m on a fairly restrictive diet, I often find it very hard to find healthy quick fix snacks for when I need an extra little somethin’ for my lunchbox – or when I run out of time to make brekkie. There’s a definite hole in the market where low-FODMAP items are concerned.
Enter Fodmap Factory – a small Aussie company breaking onto the scene with their tiny slabs of deliciousness. I love these little bars! The flavours they offer are unreal – I feel just like a ‘normal’ person with this variety of options.
I had a chat with Sage, one half of the FF team to learn more 🙂
Whereabouts in Australia are you based? Are all of the ingredients in Fodmap Factory’s products Australian, or do you use imported goods?
Simon and I are based in Melbourne. We buy all our ingredients from local stores, but they do import some of their goods.
Why did you create Fodmap Factory, and when did it come about? What is FF most passionate about?
Around 2 years ago I began to get quite sick – basically I had intestinal toxemia and this leaked to other parts of my body. As a result I developed severe allergies, and chronic indigestion, amongst other things! Simon and I would trial foods that I could and could not eat; each “no” food we discovered would leave me sick for up to 4 days!
Fast forward two years and I am in a completely different state; physically, mentally and spiritually. When we look at the food on the shelves (even in health food stores) I see so many foods that are difficult to digest or improperly “food combined” and I think to myself, “no wonder why people are struggling with gastrointestinal issues”. And Fodmap Factory was launched!! We are very strict about only producing foods that can be easily digested by the majority of people, and we have had a lot of success following a low FODMAP diet.
Do yourself and Simon come from a background in food, or was this a completely new venture for you both?
I have a background in health coaching, and cooking for fun. Simon has a background in yoga and personal training, and he is also a qualified physiotherapist. This is our first venture into running a food brand, but we have both been so passionate about helping people gain greater health for as long as we can remember!
What exciting things are yet to come from Fodmap Factory?
Fodmap Factory is going to expand into every part of the grocery aisles, we are going to Low Fodmap everything you need! Head over to our website www.fodmapfactory.com and enter your requests into the flavour generator 🙂
Sage has become quite the inspiration to me in my personal journey to greater health, and you can read her blog and chat to her on her website, which I strongly recommend 🙂
Stay tuned on my Instagram & Facebook feed to see what flavours I try out next!
For more info on the low FODMAP diet, click here.
I have recently begun my journey to better health by way of a dairy free, gluten free, low FODMAP diet.
FODMAP stands for Fermentable Oligosaccharides, Dissacharides, Monosaccharides and Polyols and refers to the indigestible sugars present in many foods.
This new diet has really pushed me to further my understanding of a balanced healthy diet, and is definitely testing my cooking skills and creativity!
I recently read through Gwenyth Paltrow’s recipe book “It’s All Good” and found lots of healthy new treats to try! I began with her breakfast Quinoa Granola, modified to suit a low FODMAP diet.
Having tried quinoa flakes before (and hating them!) I was a bit nervous about this recipe, but I was so pleasantly surprised! This is a super delicious snack I’d happily eat any time of day.
– 3 cups quinoa flakes
– 1/2 cup extra virgin olive oil
– 1/2 cup organic maple syrup
– 1 cup raw walnuts (roughly chopped)
– 1 cup pumpkin seeds (roughly chopped)
– low FODMAP fruits for serving (banana is my fave!)
1. Preheat your oven to 200’C, and line a baking tray with baking paper
2. In a large mixing bowl, whisk together the olive oil and maple syrup
3. Add the quinoa flakes and mix thoroughly to combine
4. Spread the coated quinoa flakes on the tray. I also sprinkled my quinoa flakes with some Himalayan pink salt for extra minerals.
5. Bake until golden brown and crispy! I stirred my quinoa flakes once after 10 minutes, and every five minutes thereafter. Keep an eye on them to ensure they don’t get too crispy! In saying that, some of mine were a little burnt, but I quite like the burnt sugary taste so this didn’t bother me 😛
6. Allow quinoa flakes to cool completely before mixing with the other ingredients.
Serve with almond milk and your choice of fresh fruit, and enjoy!